Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Meat Science

Volumn 83, Issue 1, 2009, Pages 24-30

  Nieto, Gema ^a,b   Castillo, Manuel ^b   Xiong, Youling L ^c   Álvarez, Daniel ^b   Payne, Fred A ^b   Garrido, María Dolores ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF KENTUCKY   (United States)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Colour; Cooking losses; Emulsion stability; Frankfurters; Gel strength; Lipid oxidation

Indexed keywords

SOLANUM TUBEROSUM;

EID: 67349233037     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.03.005     Document Type: Article

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